Italian Sausage Soup II

Name: Italian Sausage Soup II
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams kidney beans, drained; 411 grams canned diced tomatoes; 355 milliliters sliced carrots; 1 stalk celery with leaves, chopped; 1 liters chicken broth; 1 teaspoon dried basil; 1 teaspoon dried rosemary; 0 teaspoons dried sage; 1 Tbsp chopped garlic; 454 grams italian sausage, casings removed; 2 Tbsps olive oil; 355 milliliters chopped onion; 237 milliliters uncooked pasta shells; 0 teaspoons dried crushed red pepper

The recipe Italian Sausage Soup II is ready in about 1 hour and 15 minutes and is definitely an excellent dairy free option for lovers of Mediterranean food. This recipe serves 8. One portion of this dish contains roughly 15g of protein, 22g of fat, and a total of 368 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a rather cheap main course for Autumn. Head to the store and pick up chicken broth, canned tomatoes, celery, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender.

Ingredients you will need

Red Pepper